What are the main ingredients in North African Lamb Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of North African Lamb Meatballs?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare North African Lamb Meatballs?

PICKLED TOMATOES: Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving. SERVE IT UP!: Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the tahini dressing to taste and tuck in! GET ROLLING!: Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 10-12 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving. GOLDEN RICE: Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving. ROAST ’EM UP!: Place the aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway. TANGY TAHINI DRESSING: Place the tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.

What should be prepared from my kitchen to make North African Lamb Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

North African Lamb Meatballs

Get a midweek boost from this hearty bowl, filled with the vibrant aromas of turmeric-infused basmati and roast aubergine, tomatoes, and chickpeas. Top with tender lamb meatballs, spiced with a Morrocan rub, and spatter with a light, tangy tahini dressing.

North African Lamb Meatballs

with roast aubergine, crispy chickpeas & a tahini dressing

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Baby Tomatoes
Chickpeas
Fresh Coriander
Lamb Mince
NOMU Moroccan Rub
Onion
Pickling Liquid
Tahini
Turmeric & Stock Mix
Vegetable stock + Turmeric
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 8-10 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY TAHINI DRESSING
Place the tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the tahini dressing to taste and tuck in!

Aubergine - 200g
White Basmati Rice - 75ml
Vegetable stock + Turmeric - 1
Chickpeas - 60g
Baby Tomatoes - 150g
NOMU Moroccan Rub - 7.5ml
Pickling Liquid - 15ml
Fresh Coriander - 4g
Lamb Mince - 150g
Onion - 1
Tahini - 15ml

Download the Recipe

Serves 2

GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 10-12 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY TAHINI DRESSING
Place the tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the tahini dressing to taste and tuck in!

Aubergine - 400g
White Basmati Rice - 150ml
Turmeric & Stock Mix - 12.5ml
Chickpeas - 120g
Baby Tomatoes - 300g
NOMU Moroccan Rub - 15ml
Pickling Liquid - 30ml
Fresh Coriander - 8g
Lamb Mince - 300g
Onion - 1
Tahini - 30ml

Download the Recipe

Serves 3

GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 10-12 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY TAHINI DRESSING
Place the tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the tahini dressing to taste and tuck in!

Aubergine - 400g
White Basmati Rice - 150ml
Turmeric & Stock Mix - 12.5ml
Chickpeas - 120g
Baby Tomatoes - 300g
NOMU Moroccan Rub - 15ml
Pickling Liquid - 30ml
Fresh Coriander - 8g
Lamb Mince - 300g
Onion - 1
Tahini - 30ml

Download the Recipe

Serves 4

GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the drained chickpeas and half of the halved baby tomatoes on a roasting tray. Place the aubergine chunks on a separate roasting tray. Use half of the Moroccan Rub and some oil to coat all of the veggies. Roast in the hot oven for 35-40 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 12-15 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY TAHINI DRESSING
Place the tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the tahini dressing to taste and tuck in!